For the slaw: Shred the bok choy, grating the grates and tossing together. Add the mung bean sprouts. In a small bowl, mix the olive oil, sesame oil, rice wine vinegar, soy sauce, ginger and sugar. Pour the dressing over the salad greens. Toss to coat. Set aside until ready to assemble the burgers.

For the crab filling: Mix the cream cheese, red onion, soy sauce, fresh ground pepper, green onion, minced garlic, sea salt, and chopped cilantro together. Stir in the crab meat being careful not to break up the crab. Refrigerate until ready to assembly the burger patties.

For the burgers: Mix together the sesame oil, Colavita olive oil, soy sauce, sea salt, ground pepper, minced garlic, grated ginger, cumin and the red onion. Add the ground chuck being careful not to over work the meat.

Prepare the patties by dividing the meat and forming 12 patties. In the center of 6 of the patties scoop a portion of the crab filling. Top each with another patty and press the edges to seal. Grill the patties until done approximately 15 minutes turning only once. Toast the buns on the grill.

Assemble the burgers: The bottom bun is topped with the crab Rangoon filled burgers. Then top the burger with the Asian Ginger slaw. Place the burger top on and serve.